The Greek Joint is a restaurant in Hollywood, Florida that serves authentic Greek cuisine. Owner Jimmy Sklavenitis started selling homemade Greek food for pickup and delivery out of a local lounge four years ago, and later opened a permanent location. Sklavenitis keeps the menu and recipes simple and fresh, using his mother's recipes as a base but putting his own twist on traditional dishes. Customers praise the high quality and variety of menu items, especially the "super filet mignon kebabs". While the food is the main focus, the Greek Joint also aims to provide an enjoyable dining experience without stereotypical Greek decor or ambiance.

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The Greek Joint's superfilet mignon kebabs
are a menu
a couple ofyears bouncing around Hollywood before settling
on its current location. Owner Jimmy Sklavenitis started selling
his homemade Creek delicacies for pick up or delivery out
of SAS Lounge about four years ago. After an underground
following started, Sklavenitis moved to a location on Harrison
Street about half a block from Dixie Highway. Once again, this
and a veteran kitchen staff, all ofthe food continues to be home-
made. You won't see Jimmy's photo in this article. He's a great
cook but a little camera shy.
"Keep it simple. Good, fiesh food and that's it," said Sklaveni-
tis, but he also likes to put his own personal twist on the
traditional dishes. "Ifyou go to Greece and go to ten different
houses, you will get ten different versions of Moussaka (a tradi-
tional meal made with eggplant, potato and beef)."
"lfyou like what you are eating, I think the chances are good
that your customers are going to like it. If you take pride in
what you pump out and you
have fresh food, then I don't
think it is a problem."It hasn't
been a problem, locals have
noticed the food and business
has been good.
Carl Hurst is from Kentucky
but comes to Holl),wood for
business several times a year.
He used to stop in for gyros at
the old location. "I like the food,
the whole menu. I have been
going through it and there are
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two or three things that I really
like," said Hurst. "I think it is
well worth it and the prices are
greal."
A friend of mine, Nico Petrone,
told me to try the Filet Mignon
Kebabs, which Hwst has la-
beled the "super kebab." I texted
Petrone the kebab picture telling
him that they were delicious.
He texted back, "Told you. It's
1egit."
He's right and not just about
that kebabs, but the whole menu
is 1egit, so much so that Hurst
has a problem ordering on
most nights. "I try to eat a lot
of different things," said Hurst.
"There's a little more variety
on the menu than some people
would think."
From the lamb shank to the
stuffed peppers to the moussaka,
all ofthe recipes are based on
the food Jimmy's mom used to
make. Although he has 3l years
in the food service industry
sometimes he calls mom for a
little help. "Mom is always there
to be a North American Greek restaurant," said Sklavenitis.
"Authentic Greek food, made fresh but without the stereotypical
Greek decor and ambiance."
There is nothing normal or stereotypical about the Greek Joint,
from the menu, to the service, to the ambiance, it is a place
everyone should check out once. Then you will quickly learn
that it isn't just another place in Hollywood.
Be sure to tell them Cahoots sent you.
told me. While production crews noisily filmed right outside the
front door and in the adjacent parking lot. That was as far as the
crew could go. "I wouldn't let them inside," she laughingly told me.
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Satterlee's office was once the master bedroom of the mansion and
the library was the living room. Joy has no timc to snoozc however.
Her responsibilities include "reporting to the Board ofTrustees,
management and leadership of the Center and development of
strategic goals and objectives." She also oversees the budget which
includes new revenue generating opportunities. So, what's on the
horizon? "One goal is to make capital improvements to the main
gallery and arts school building," Satterlee said. "The staffhas also
formed the ARTS I-fNITE! education project to develop a road map
for f.rture arts education activities and expansion of facilities." A
member of the Florida Council on Arts and Culture, Joy is also ac-
tive in many Hollylvood and Broward organizations.
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Browsing the main downstairs gallery I ran into art lovers Karen
Roberts and her father Roy. I asked them how their experience
at the Center was going. "It's our first time here," said Karen,
who was showing her Dad around downtown Hollyrvood and she
thought they would browse the Art Center's exhibits. "We love the
contemporary artists and their unique styles," she said. Roy agreed,
saying his small Massachusetts town of Mashpee "doesn't compare
to the downtown Hollyrood art culture." He thinks the ACCH "is a
necessary stop for any visitors to the downtown Hollyrvood area."
I agree.
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Art and Culture Center of Hollyrvood
1650 Harrison St.
Hollyrvood, FL 33020
www. artan dcu I tu re ce nt e r. o rg
TeI: 954.921.3274
Fax:954.921.3273
Email: info@atandculturecenter.org
Gallery Hours:
10 am - 5 pm, Tuesday - Friday
Noon - 4 pm, Saturday Sunday
Closed Monday
Gallery admission is $7 for adults; $4 for students, seniors, and
children ages 4 to l7; and free to Center members as well as chil-
dren 3 and under. The Center offers complimentary admission to its
galleries on the third Sunday ofmost months. (check schedule)
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Winter 2014 - Cahoots Quarterly - Pg29